wine-glassful of cold water, gradually added, into a SMOOTH paste, pour
this into a stew-pan containing nearly a pint of boiling water, or
milk, stir the gruel on the fire (while it boils) for ten minutes; pour
it into a basin, add a pinch of salt and a little butter, or if more
agreeable, some sugar, and a small quantity of spirits.
When gruel is made for an Invalid, butter had best be omitted.
VIII. BEVERAGES.
1. Apple Wine.
Slice a large, tart, cooking apple without peeling it, also a little
lemon rind. Put all in a pan with 6 lumps of sugar and 1½-pints of cold
water. Let it come slowly to nearly boiling point; draw it back from
the fire and simmer slowly for a quarter of an hour. Strain into a jug.
Useful during fevers, and as a summer drink.
2. Barley Water for Invalids.
Take of Robinson’s Patent Barley one ounce, mix with a wine-glassful
of cold water into a smooth paste free from lumps, pour this into a
stew-pan containing one quart of boiling water, stir this over the fire
while boiling for five minutes: then flavour with a small bit of lemon
peel or cinnamon, and sweeten according to taste.
When Robinson’s Patent Barley is used to make a Summer beverage, only
half-an-ounce must be taken. It can be greatly improved by aeration
with the aid of “_Sparklets_.”
3. Ginger Beer.
Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised ginger, 1 lemon,
sliced and the pips taken out, and ½-oz. cream of tartar. Pour 1
gallon of boiling water over. When milk-warm, take a whisk, and beat
in vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast mixed to
a liquid with powdered sugar. Whisk well, cover with a cloth, let it
stand 15 hours, skim, strain through a piece of old tablecloth (or do
not strain), and bottle, only half filling the bottles.
4. Ginger Wine.
1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) essence of ginger,
2-drms. capsicum, 1-oz. burnt sugar, 2-lbs. lump sugar, 5-qts. boiling
water.
Dissolve the sugar in the boiling water, when nearly cold add the other
things (which should have been mixed together in a jar), and stir often
until cold. Bottle and cork.
5. Lemon Squash.
Juice and rind of 3 lemons, 3-lbs. lump sugar, 1-quart water. Boil till
it forms a clear syrup, and when cold add 2-oz. powdered citric acid.
Strain and bottle.
6. Lemon water.
6 lemons.
1-lb. lump sugar.
1 gallon of boiling water.
Take the pips from the lemons, slice, put in a deep bowl, and pour the
water over. When cold, it is ready for use.
IX. ADDITIONAL USEFUL RECIPES.
1. To bottle Green Gooseberries.
(_Very Good_).
Make the bottles hot and dry in the oven, then fill with picked fruit,
not too full. Pour boiling water over, covering the berries to the top
of the bottle. Cork down as soon as possible, and keep in a cool dry
place. Any other fruit can be done the same way.
2. Gooseberry Jelly.
½-stone green gooseberries.
2-quarts water.
Boil together to pulp, tie in a coarse cloth and let it drip all night,
then add 1-lb. sugar to each pint of juice. Boil gently ¾-hour, and
pour into pots.
3. Apple Jelly.
Rub the apples, and cut them up without paring or coring them. Put in
a pan and fill with water. Boil 1 hour. Put in a bag and strain. Allow
¾-lbs. sugar to 1 pint of juice, and boil 1 hour. Put a little into a
saucer, and if it jellies it is done. Pour into pots.
4. Cough Mixture.
1d. licorice.
1d. anise seed.
1d. peppermint.
1d. common treacle.
1d. laudanum.
Mix with 1½-pints of cold water and bottle.
5. Pork Pie Pastry.
To every 1-lb. of flour allow 6-ozs. of lard and 1 dessertspoonful of
salt. Rub the lard into the flour, boil some milk and mix to a stiff
paste. Take some cake tins and take out the bottoms and line with the
warm paste. Three parts fill with minced pork and put a cover about 1
inch thick on the top. Make a hole in the centre and decorate. Place in
a fairly hot oven and bake about 2 hours. Brush with yolk of egg just
before they are cooked.
When the pies are cold, pour into the hole in the top some gelatine,
which has been previously dissolved in boiling water.
If better pastry is required, add more lard, or use butter instead.
6. Recipe for Keeping Eggs.
Take a large stew pot, or deep bowl, and put a layer of common salt in
the bottom. Then insert a few eggs with the thin end downwards, and in
such a way that they do not touch each other. Then put another layer of
salt on the top, and repeat the process until the pot is full, having
salt as the top layer. Tie down very tightly, and whenever an egg is
taken out take care to tie down again. Be sure the eggs are fresh, and
have not been much shaken, and they will keep good for months.
MEMORANDA.
MEMORANDA.
TRANSCRIBER’S NOTES:
Italicized text is surrounded by underscores: _italics_.
Obvious typographical errors have been corrected.
Inconsistencies in hyphenation have been standardized.
Archaic or variant spelling has been retained.